0 (0)

Category: Breakfasts

Honey-Chia Granola

Honey-Chia Granola
Maria Zizka

You don’t need a huge number of ingredients to cook well. Think of the iconic food duos — peanut butter and jelly, grilled cheese and tomato soup, coffee and doughnuts — and how perfect they are together. Adding other flavors ... Read more

Total time: 55 minutes | Makes about 6 cups
Note: Recipe by Maria Zizka.
  • 4 cups rolled oats
  • ¼ cup plus 2 tablespoons chia seeds
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter
  • 1/2 cup honey

Step 1Heat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.

Step 2In a large bowl, stir together the oats, chia seeds and salt.

Step 3Melt the butter using a microwave or in a small pot on the stovetop. Stir in the honey, mixing until blended, then pour the honey-butter into the bowl of oats. Mix well.

Step 4Transfer the mixture to the prepared baking sheet, spreading evenly and pressing down with the back of a spoon to encourage the granola to form clusters. Bake for 15 minutes, stir the granola and press it down once again, then continue to bake until golden brown, about 20 minutes. Cool on the baking sheet. Store the granola in an airtight container at room temperature for up to one month.

Each ¼ cup serving:
Calories 169; Protein 5 grams; Carbohydrates 24 grams; Fiber 4 grams; Fat 6 grams; Saturated fat 3 grams; Cholesterol 10 mg; Sugar 6 grams; Sodium 50 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Breakfasts
Brown sugar kitchen’s cornmeal waffles with apple cider syrup
Coraline's cheese omelette
Blueberry streusel coffee cake
Cardamom sweet rolls